Monkey Bread
A sinfully sweet, cinnamon sugar breakfast treat
Equipment
- 1 Bundt Pan 10" ~ 12 cup
Ingredients
- 2 cans Canned Biscuit ~12 oz
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 tsp Cinnamon Good Stuff
- 1 cup Butter
- 1/2 tsp Nutmeg
- 1 jigger Bourbon or Rum, optional. Old Monk is fantastic here.
Instructions
- Preheat the oven to 350
- Lube the bundt pan with butter
- Open the two cans of biscuits and cut each into quarters
- Combine granulated sugar, nutmeg, and cinnamon in a bowl
- Roll each piece of dough in the sugar-spice mixture to coat.
- In a small saucepan, combine brown sugar and butter. Add ½ cup of the remaining sugar-spice mixture.
- Gently heat to melt butter, bring mixture to a boil, and immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook.
- Stir in bourbon or rum if used.
- Carefully drizzle the warm mixture over the rolled dough balls in the pan.
- Arrange the pan in the center of the preheated oven and bake for about 30 minutes.
- Cooking time will vary depending on the oven and pan used. Continue cooking until the tops are starting to crisp and turn golden brown.
- Use a thermometer to verify that the middle has reached 190°F.
- Allow pan to rest for about 5 minutes, then cover with a large plate and invert.
Notes
A quick and simple breakfast cake, perfect for a houseful of guests.
Nutrition
Calories: 1050kcalCarbohydrates: 127gProtein: 10gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 83mgSodium: 1700mgPotassium: 383mgFiber: 2gSugar: 56gVitamin A: 951IUVitamin C: 0.03mgCalcium: 107mgIron: 5mg
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